Adapted from Happy Herbivore by Lindsay S. Nixon
What do you do when you have overly ripe bananas that smell and look too disgusting to eat? Well…you can always blend them in a smoothie…or how about baking? You can always go with the classic banana bread but a lot of other recipes, especially vegan baking, use bananas as well. I loved these muffins with their chocolatey banana taste.
Yields 12 muffins
- 1 ¾ cups whole wheat flour
- 1 tablespoon baking powder
- 2 tablespoons brown sugar
- ½ cup of almond milk
- 2 very ripe bananas
- ¼ cup unsweetened applesauce
- ½ cup chocolate chips
- Preheat the oven to 350F (177C). Line a muffin tin with muffin cups and set aside.
- In a mixing bowl, whisk the flour, baking powder and sugar together.
- In a food processor or blender, combine the milk with the bananas until smooth. Pour into the flour mixture. Stir a few times, add the applesauce and stir until mostly combined.
- Gently fold in the chocolate chips, stirring until just combined.
- Bake for about 15 to 20 minutes or until the muffins are golden, fir m to the touch and a toothpick inserted in the center comes out clean.
Comments: Very ripe bananas are perfect for baking as they will gave the baked goods a banana taste as well as sweetness. This recipe is mostly sweetened by the bananas I used almond milk but you can use any nondairy milk if you are vegan or just regular milk if you aren’t. The originally recipe has 1 tablespoon of vanilla as well; I didn’t use any because I somehow didn’t have vanilla at home (the horror!). I used regular chocolate chips, which is what I had at home but if you are vegan use the vegan ones. Since this is vegan baking and uses whole wheat flour, the muffins won’t rise as much as regular ones and they will be denser, not as fluffy. I highly recommend these muffins; they were really good!